How to choose which cuisine in culinary arts?!

I think JJ hit it on the head - make sure that whatever cuisine you choose for your specialty, that it is something you're excited about learning - if you choose something just because you think it might be in demand, it will be hard to muster the passion to do the extra reading, discussing, and experimenting that will be necessary to excel at it.

Remember, also, you'll be doing a lot of tasting - you don't want it to be a cuisine that you're just so-so with.

As for me, I'd either go Latin or Mediterranean - both are cuisines that I can get excited about, enjoy learning the history and customs of, learn to cook using authentic ingredients and put my own personal twist into, and would be happy to eat for breakfast, lunch, and dinner - but that's my taste.

If there's not one particular cuisine that grabs you, you might consider a method of cooking as your specialty, such as grilling, smoking, or baking. Another option might be specializing in a type of food, such as game, seafood, or vegetarian. Go with what you love, no matter what you choose - if you don't, you won't enjoy it as much, and probably (as a result) not be as good.

Best of luck to you in your new adventure!

It depends what you like. There are a lot of chefs out there who don't know how to bake at all, so that is always a plus. But some people hate baking because it has to be pretty precise.

I love Asian and French food, but you need to make sure which ever you choose, you like doing the techniques. With Asian foods, you will learn how to use a wok, make dishes spicy (if you are doing Huan cuisine), oils, and get used to frying.
French food is more refined and has a bit more of technique to it. You will use a lot of butter, cheese and possibly learn how to make breads...

Your first step would be to take the Culinary Arts course to give you a good general background and from there you can decide which cuisines interest you the most and specialize. Most culinary arts programs will touch on many different cuisines. Specializing comes later after you have learned to be proficient and well rounded.

At 49 years old I am hoping to go back to school for a culinary degree at Le Cordon Bleu if I can arrange the finances.

Yes, the options are endless but you don't have to narrow down and make choices right away. Culinary school is like anything else where you have a specialty you have time before you have to choose, so take your time and explore. If you commit to one thing without exploring your options you may end up feeling like you missed out on something later.

Pastry student and yes I LOVE my choice

Okay, a couple of things...what do you enjoy preparing the most (I LOVE LOVE LOVE making Italian food, squashing tomatoes with my hands, etc), what do you enjoy eating the most (this helps keep the passion and lets you be an expert "tester", and lastly, always play up your strengths. For instance are you natually good at one area? For me, I cant bake, but I look for a living. I bet you shine in one area too...thats the to declare!

Hope this helps

I think it all depends on what food you like to eat and cook the most.

For me, I LOVE to cook Asian food (and eat it!) so if I were going to choose a specialty, I would choose that because it's something that interests me and I enjoy it.

well, if you are concerned with money I'd go with French. You could work at a super expensive French restaurant and make the most gourmet entrees. anyway, good luck!